Seedy Quinoa Cookies
Today we're making a batch of healthier cookies using cooked quinoa, tahini, seeds, and chocolate chips. You only need 1 bowl. Bakes in 15-20 minutes.
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Servings: 9
Calories: 229kcal
Equipment
- 1 large mixing bowl
- 1 mixing spoon
- 1 cookie scoop or spoon
- 1 Large baking sheet
Ingredients
- 2/3 cup cooked quinoa see note below
- 1/2 cup unsweetened coconut flakes
- 1/2 cup tahini
- 2 tbsp chia seeds
- 2 tbsp hemp seeds
- 1/4 cup raw pumpkin seeds
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1 egg
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add all ingredients. Stir using a mixing spoon.
- Use a cookie scoop or large spoon to portion out cookies. You should get about 9 cookies.
- Bake in oven for about 15-20 minutes. Edges should be light brown.
Notes
If you do not already have cooked quinoa, 1/4 cup of uncooked quinoa will yield about 2/3 rd cup cooked quinoa.
Substitutions:
Substitute gluten free oats for unsweetened coconut.
Substitute runny natural peanut butter for tahini.
Substitute honey for maple syrup.
Nutrition
Serving: 1g | Calories: 229kcal | Carbohydrates: 17.4g | Protein: 6g | Fat: 15.9g | Saturated Fat: 5.6g | Sodium: 107.7mg | Potassium: 179.4mg | Fiber: 4.2g | Sugar: 8.2g